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Comparative study highlights critical role of amylose content and particle size in predicting starch viscosity for food and industrial uses.
value (P < 0.05). Besides, particle size was positively correlated with peak, trough, and final viscosity as well as gelatinization enthalpy (P < 0.001), independently of amylose content. Principal component analysis showed that amylose content explained 74.9% of total variance. These findings confirm amylose content as the primary predictor of maize starch properties, but also reveal that particle size provides independent information relevant for specific applications. The results support targeted selection of native starches for food and industrial uses.
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Cui et al. (2026) studied this question.
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